Gluten Free Movie Cake

Before I go too far, I do take my hat off to those bakers that make themed cakes for a living. It is a skill and an art. It takes a lot of patience and time. Practice is what I definitely need. But I did have some fun 😀😀😀

I started a couple of days before baking the actual cake. Which for an Anniversary.

Using Renshaws Modelling Paste, I rolled and cut the box sides out for the popcorn box and the sides of the cake decoration that will make up the camera film. Oh, and the film reel. Also using red modelling paste, to use as the red stripes on what will become the finished popcorn bag, once rolled and cut they were left for 2 days to dry out.

Once set firm, I spray painted the film reel using Dr Oetker Gold Shimmer spray (both sides) and left to dry out again.

The day before decorating I made the cake;

The basic recipe is for 2 x 7″ round cake tins and making a basic sponge;

– 200g soft butter

– 200g caster sugar

– 4 eggs

– 2 teaspoons vanilla essence

– 200g gluten free self raising flour

Either make this as using the all in one method, or use the creaming method. Either way, make and bake your sponge and leave to cool.

Once ready to cover, the cake was filled with vanilla buttercream and jam and then covered in buttercream also. Some much-needed kneading of the packet of ready to use fondant was required with a tube of Dr Oetker black colouring.  Once the desired tone is reached, it was rolled out and the cake was covered and smoothed.

It was here that I needed to find some patience and stick the bits on the cake! Using a small paint brush and a dob of water the dried modelling paste pieces were attached to the cake – the film reel top and sides.

I had already covered the cake board in fondant and added some gold sugar pearls for extra decorations.

The tricky part was sticking the popcorn box together…. and with a little more patience and some melted white chocolate I eventually succeeded. Left to dry, the popcorn box stands on its own on top of the cake.

The popcorn was added just before the reveal as it would have gone soft.

 

 

Gluten Free Butterscotch Butterkist Cupcakes

Well this is just all about the recipe.

This rather quick and easy cupcake gluten free recipe is best eaten with friends and will certainly go well before any night out!  Cupcakes and Champagne anyone? With party season fastly approaching you can now plan ahead with an indulgent cupcake to match the glamour of the occasion. And yes, there is Christmas cracker in the photo.

gluten-free-butterscotch-butterkist-cupcakes

This will make 12 cupcakes

Preheat the oven to Gas 4/180c and line a 12 hole muffin/cupcake tray.

150g Soft butter

130g Soft brown sugar

2 eggs

145g Gluten Free Self Raising Flour (I use Dove Farm)

5 drops of Butterscotch Flavouring (I use Foodie Flavours)

50g more soft butter for the buttercream

100g icing sugar

5 more drops of Butterscotch flavouring

50g Butterkist Popcorn

30g Dark Chocolate – melted

Beat the butter and the sugar until light and fluffy – this may take 3-4 minutes in order to break the brown sugar down enough. Beat in each egg one at a time, adding a little flour so that the mix does not curdle. then add in the flavouring. Mix in the remaining flour. Divide the mixture the 12 cases and bake in the middle of the oven for about 20 minutes. Or until an inserted skewer comes out clean.

Leave to cool for about 5 minutes before removing from the tray and cooling on a rack.

Cool completely before piping on the buttercream

To make the buttercream beat the soft butter until light and fluffy – I used a hand-held electric whisk for this volume of buttercream. Mix in the icing sugar by hand, prior to whisking, otherwise you’ll get a dust cloud of sugar! Continue to whisk until fully combined and fluffy and white. If the mix is too stiff add in a couple of tablespoons (one at a time) of boiling water. This will make it easier to pipe.

gluten-free-buterscotch-cupcakes

Pipe on to the cooled cupcakes with your desired nozzle (I used a Wilton 2A), pop on the popcorn, drizzle over with the melted dark chocolate (with a spoon) and then sprinkle over any other decorations you see fit. Or not 🙂

Enjoy – with a glass of Champagne..